Boston sushi roll perfect recipe

Word from the author:

Boston roll recipe

Before attempting your first Boston roll, you should be able to make a basic inside out roll. Check out our “How inside out rolls” if you’re not sure how to do so. The Boston sushi roll is perfect for those who don’t care much for raw fish. The main ingredient is cooked shrimp, so this sushi roll is easier to make and is safe for pregnant women to enjoy.

Ingredients:

How to make a Boston roll

Wrap your bamboo mat with plastic wrap. This is will prevent rice from sticking to the mat and to allow easy clean up between rolls.

Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.

Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet with rice keeping it fluffy, no pressing!

Sprinkle 1-3 spoons of masago on top of the rive, make sure to spread it as evenly as you can. This is not always an easy task since the roe tends to stay together.

Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Make sure to wet the knife with each cut to make the cuts smoother. If you find it difficult to cut the roll without everything falling apart, you might find it helpfull to put piece of plastic foil on top of the roll to hold everything together while you cut.